摘要
对灵芝酒致浊物进行组成及成因分析,并通过单因素试验和正交试验考察澄清剂种类、用量、搅拌时间等条件对不同酒度灵芝酒澄清效果的影响。建立以玉米面为澄清剂,分别去除28°、38°、45°、53°灵芝酒沉淀的新工艺,其澄清剂用量分别为2、3、3、4 g/100 m L,搅拌时间分别为15、30、30、45 min,静置时间为24 h。
The compounds causing glossy ganoderma wine turbidity were identified, and the mechanisms involved were investigated. The effects of clarifier type and amount, stirring time and standing time on clarification efficiency were investigated by single-factor and orthogonal array designs. Corn flour was the best clarifier for glossy ganoderma wine and the best concentration for clarifying wine samples with 28%, 38%, 45% and 53%(by volume) alcohol was 2, 3, 3 and 4 g/100 m L by stirring for 15, 30, 30 and 45 min, respectively, before standing for 24 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期50-55,共6页
Food Science
基金
山西省普通高校特色重点学科建设项目(011352011)
国家自然科学基金面上项目(31171748)
关键词
灵芝酒
致浊成因
除浊工艺
玉米面
glossy ganoderma wine
cause of turbidity
turbidity removal
corn flour
